Lobster Mac & Cheese
Ingredients
6 small lobster tails or 1 1/2 pounds total
8 tablespoons butter
1 small yellow onion, diced
3 garlic cloves, minced
1 teaspoon dried parsley
1 cup chicken broth
2 cups milk
1 cup heavy cream or half-and-half
1 pound uncooked elbow macaroni or other short pasta
1/3 cup all-purpose flour
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
8 ounces cream cheese, softened
1 1/2 teaspoons worcestershire sauce
1/2 teaspoon black pepper
1/2 teaspoon mustard
3/4 cup plain breadcrumbs
1/4 cup grated Parmesan cheese
1 teaspoon lemon juice (optional)
1/2 teaspoon paprika
Instructions
Prepare the Lobster:
Grease a 3-quart, 13×9-inch baking dish with butter and set aside.
Boil the lobster tails in a large pot of salted water for 2 minutes, until the shells turn red and the meat remains slightly translucent.
Remove and let cool for 5 minutes.
Reserve 2 cups of the cooking water and set aside.
Use kitchen shears to cut down the center of each shell and remove the meat. Chop into 1-inch pieces and refrigerate.
Make the Broth:
In a large saucepan, melt 2 tablespoons of butter over medium heat. Add the onion, garlic, and dried thyme, cooking until the onion is soft and translucent, about 5 minutes.
Add the chicken broth and reserved 2 cups of cooking water, bringing to a simmer. Let it cook down for about 10 minutes.
Stir in the milk and cream (or half-and-half), and cook over medium-low heat for 10 minutes, stirring occasionally. Remove from heat and set aside.
Cook the Pasta:
Bring a large pot of water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.
Make the Cheese Sauce:
Preheat the oven to 400°F.
In the cleaned saucepan, melt 4 tablespoons of butter over medium heat until foamy. Whisk in the flour and cook, whisking constantly, until bubbly and light golden brown, about 2 minutes.
Gradually whisk in the milk mixture. Cook, whisking often, until thickened, 6 to 8 minutes. Remove from heat and gradually whisk in the cheddar and mozzarella cheeses until melted.
Add the cream cheese and whisk until smooth. Stir in the soy sauce, pepper, and mustard if using.
Gently mix in the cooked pasta and lobster meat. Transfer the mixture to the prepared baking dish.
Bake:
In a medium bowl, melt the remaining 2 tablespoons of butter in the microwave. Stir in the breadcrumbs, Parmesan, lemon juice (if using), and paprika.
Sprinkle the breadcrumb mixture evenly over the mac and cheese.
Bake in the preheated oven until bubbly and light golden on top, about 20 minutes. Remove from the oven and let stand for 10 minutes.
Serve immediately and enjoy your hearty lobster mac and cheese!
